I happened to have acorn squash in the fridge so I gave it a go… omg… soooooo gooooood… The egg yolk was amazing with the squash. Who knew!

One morning, I wanted this SO HARD. I thought, hey! I have a sweet potato! I bet I can microwave that sucker! I’m gonna give that go..

It werked… like magic.

First, Go all “Norman Bates on the Potato (after you clean it first)… you know.. stab it full of holes.

Stabby Stabby

Wrap it in a paper towel

Potato in a blanket

Microwave that sucker for about a 2 minutes, roll it over and nuke it again. It should be pretty soft when you put a knife through it. How long you cook it is going to depend on the size of your potato and how strong your microwave is.
While the potato cools, cut up some red onion and ham.

No salt needed.

Cut your potato in half and peel it. You cut it in half so you have a flat edge to work with.

It’s still hot.. which is why my hand is barely touching it

The skin should slide right off

Tah Dah!

Melt some butter and cook up your onion and ham. Just enough for the onions to get soft.
While they are cooking…

Smoosh it with a fork

I usually add a little olive oil here.. sometimes these are a little dry. The original recipe had garlic powder and onion powder, but honestly, I don’t miss it.. so I don’t bother.
After the onion and ham are cooked up, mix them into your sweet potato goop.

I must be tired.. I can’t think of anything clever to say. Also, that is my olive oil drizzler thingy hanging over the top of the picture..

Form it into a ball like shape…

Why? only so I can grab it in one blog and throw it in the pan

Flatten and cook until crispy-ish

I’m gonna tell you straight up.. you can’t flip this all together.. just flip it in chunks and mash it back together

Crispy is relative.. it gets brown.. it gets yummy.. but it’s not really crispy